Description
Discover the vibrant world of flavors with this Chopped Asian Salad with Miso Dressing, a delightful blend of fresh vegetables and creamy, umami-rich dressing. This salad isn’t just a meal; it’s an experience that evokes the joy of gathering around the table with loved ones. Bursting with crunchy textures and zesty notes, it’s perfect for lunch or as a light dinner any time of year. With easy-to-find ingredients and a quick 15-minute prep time, you can whip up this healthy dish anytime you crave something nourishing yet indulgent. Enjoy each bite as the crisp edamame, fresh mint, and creamy cashews transport you to sun-drenched markets filled with life and flavor.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups frozen edamame beans (defrosted)
- Handful fresh mint leaves
- Handful cashew nuts
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce or tamari
- Juice of ½ lemon or lime
- 1 tablespoon rice apple vinegar
- 1 tablespoon sesame oil
- ½ teaspoon grated ginger
- 4 tablespoons extra virgin olive oil
Instructions
- Dice the cucumbers, carrots, red cabbage, and romaine lettuce into small pieces. Place them in a large mixing bowl.
- Tear the mint leaves and add them to the bowl along with defrosted edamame.
- In a separate jar or bowl, whisk together miso paste, soy sauce/tamari, lemon juice, rice apple vinegar, sesame oil, grated ginger, olive oil until smooth.
- Pour the dressing over the chopped vegetables and toss gently until everything is well coated.
- Top with roasted cashew nuts just before serving for added crunch.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg